Cholesterol levels and sensory characteristics of meat from broilers consuming moderate to high levels of alfalfa

Ponte, P I P; Mendes, Izabela da Silva; Quaresma, M.A.G.; Aguiar, M. N. M.; Lemos, J. P. C.; Ferreira, L.M.A.; Soares, Mariana; Alfaia, Cristina M.; Prates, J. A. M.; Fontes, C.M.G.A.

doi:10.1093/ps/83.5.810

Cited by 103 publications

(79 citation statements)

References 22 publications

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“…Feeding of dehydrated leguminous-based forage vitamin E homologs and β-carotene for broiler meat oxidative stability remains, however, to be established [73]. It has been previously found that including dehydrated leguminous forages in broiler diet contributes to decrease cholesterol levels of meat [76]. Conversely, it was demonstrated that the consumption of a dehydrated leguminous-based forage, offered free choice and ad libitum, by broilers of a fast-growing genotype exploited under an intensive production system had no effect on broiler performance, on the profiles of vitamin E homologs and on the cholesterol content of meat [73].…”

Section: Influence Of Feeding Forage On Poultry Egg and Meat Qualitymentioning

confidence: 99%

“…For example, based on the findings of many studies, it was found that dehydrated alfalfa may contain some antinutritional factors (saponins and isoflavones) reducing the productive performance of both broilers and laying hens [76][77][78][79][80]. It was also assessed that poultry are more sensitive to dietary alfalfa saponins than other monogastric species [81].…”

Section: Influence Of Feeding Forage On Poultry Egg and Meat Qualitymentioning

confidence: 99%

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Feeding Forage in Poultry: A Promising Alternative for the Future of Production Systems

2018

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Abstract:The present review discusses the existing research findings on the nutritional impact of forages in poultry diet and the significance of forages in sustainable poultry production systems. The nutritional composition and antinutritional factors of the main forages and the pros and cons of feeding forage on poultry meat and egg quality under free-range and organic production systems are also discussed. This review highlights the importance of forages and forage meals in poultry ration, considering that these feedstuffs may have greater value to the success of local poultry production in many regions of the world due to their potential of production.

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Section: Influence Of Feeding Forage On Poultry Egg and Meat Qualitymentioning

confidence: 99%

Section: Influence Of Feeding Forage On Poultry Egg and Meat Qualitymentioning

confidence: 99%

Feeding Forage in Poultry: A Promising Alternative for the Future of Production Systems

2018

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“…Also, it contains many functional components such as polysaccharides, saponins, leaves protein concentrates, and flavonoids, and it has been reported to contain a relatively large amount of tocopherol that is primarily in the alpha form. Many researches showed that alfalfa could improve the growth, and improve the feed efficiency (Kass et al 1980;Xu et al 2006), improve the meat quality (Ponte et al 2004), improve the antioxidizing action (Zhu et al 2006), decrease the cholesterol level in the yolk, meat, and serum . But few studies were done on the effects of the total flavonoids from alfalfa on the performance, meat quality, and gene expression in broilers (Dong et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects of alfalfa flavonoids on broiler performance, meat quality, and gene expression

Ouyang

Jiang

et al. 2016

Can. J. Anim. Sci.

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Two hundred and forty 1-d-old Arbor Acre female broilers were used to study the effects of alfalfa flavonoids (AF) on broiler performance, meat quality, and gene expression. Chicken were fed with basal diet supplemented with AF at 0, 5, 10, or 15 mg kg −1 diet for a period of 42 d. Growth performance, meat quality, antioxidant effect and lipoprotein lipase (LPL), adipose triglyceride lipase (ATGL), peroxisome proliferator-activated receptor γ (PPARγ), and fatty acid synthase (FAS) gene expressions were investigated. Results showed that AF inclusion in the diet enhanced the body weight (BW) at 42 d of age and the average daily gain from 0 to 42 d, decreased the total cholesterol (TC) and low-density lipoprotein cholesterol (LDL) levels and increased HDL level in the serum, enhanced the superoxide dismutase (SOD), catalase (CAT), total antioxidant capacity (T-AOC), and glutathione peroxidase (GSH-Px), and decreased the malondialdehyde (MDA) concentrations in the serum. Also, AF supplementation decreased the abdomen fat rate, marble, and the drip loss and storage loss after the storage for 96 h. Gene expressions' results showed that AF inclusion decreased the FAS expression and increased the LPL, PPARγ, and ATGL expressions in the liver and adipose tissues, especially when the AF inclusion level was 15 mg kg −1 diet. These results indicate that AF were found to be effective for average daily gain and breast percentage promoting, meat quality and antioxidant activity improvement via upregulating the LPL, ATGL, PPARγ, and downregulating the FAS expression in adipose and liver tissues.

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“…Cholesterol is obtained directly from the diet, or synthesized in cells from 2 carbon acetate groups of acetyl-coenzymes A. Ponte et al (2004) had previously suggested that the synthetic pathway is under feedback control from dietary cholesterol and the cholesterol arising from de novo biosynthesis; they also suggested that the de novo biosynthesis will produce enough cholesterol to supply the biological processes even when the cholesterol intake is very low. Therefore, the direct alteration of the cholesterol biosynthetic pathway would enable an alternation of the cholesterol.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Dietary Hydrolyzed Barley on Growth Performance, Nutrient Digestibility, Blood Characteristic, and Meat Quality in Finishing Pigs

Yan¹,

Kim²

2012

JAS

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A total of 144 [(Duroc × Yorkshire) × Landrace] pigs with an average initial BW of 61.8±1.04 kg were used in this 70-d growth experiment. Pigs were allotted to 4 treatments based on their initial BW using a randomized complete block design. Each treatment consisted of 9 replications (pen) with 4 pigs per pen (2 gilts and 2 barrows). Dietary treatments were: 1) V0, 0% hydrolyzed barley (HB) and 30% de-hulled barley (DB); 2) V1, 10% HB and 20% DB; 3) V2, 20% HB and 10% DB; and 4) V3, 30% HB and 0% DB. In this study, our analyzed data suggested that hydrolyzed barley increased the energy and CP concentration by 50.65% and 18%, respectively, compared with the de-hulled barley. In the feeding trail, Pigs fed the V2 and V3 treatment diet increased (P<0.05) the N digestibility compared with the V0 treatment at the end of 5 week. An increased (P<0.10) tendency was also observed on the energy and nitrogen digestibility at the end of 5 week and 10 week, respectively. Moreover, pigs fed the HB diet tend to increase (P<0.10) the average daily gain (ADG) and average daily feed intake (ADFI). The inclusion of V3 treatment decreased (P<0.05) the blood cholesterol compared with those contain DB. Dietary V3 treatment led to a higher (P<0.05) WHC than the V0 and V1 treatment. Pigs fed V2 and V3 treatment decreased (P<0.05) L* value compared with DB diet. In conclusion, the inclusion of hydrolyzed barley could improve the meat quality without any negative effect on the growth performance and nutrient digestibility, which provide a strong indication that hydrolyzed barley could be used as a good energy source for swine.

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Cholesterol levels and sensory characteristics of meat from broilers consuming moderate to high levels of alfalfa

Cited by 103 publications

References 22 publications

Feeding Forage in Poultry: A Promising Alternative for the Future of Production Systems

Feeding Forage in Poultry: A Promising Alternative for the Future of Production Systems

Effects of alfalfa flavonoids on broiler performance, meat quality, and gene expression

Evaluation of Dietary Hydrolyzed Barley on Growth Performance, Nutrient Digestibility, Blood Characteristic, and Meat Quality in Finishing Pigs

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